Vanilla Wafer Sandwiches Recipes

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VANILLA WAFER COOKIES THAT ARE BETTER THAN STOREBOUGHT



Vanilla Wafer Cookies That Are Better Than Storebought image

This recipe comes from my favorite cookbook from a church. It is simple, easy, inexpensive and delicious! Not to mention it tastes better than the vanilla wafers you can buy at the store! You can make the cookies bigger if you'd like, they just won't have as crispy of an outside. We like to add a slice of banana between two cookies, dip them in chocolate, and then freeze them (;

Provided by usmcwifey

Categories     Desserts     Cookies

Time 30m

Yield 14

Number Of Ingredients 7

½ cup butter, softened
1 cup white sugar
1 egg
1 tablespoon vanilla extract
1 ⅓ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
  • Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 23.6 g, Cholesterol 30.7 mg, Fat 7 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 119.7 mg, Sugar 14.5 g

CANNOLI WAFER SANDWICHES



Cannoli Wafer Sandwiches image

My family loves to visit a local Italian restaurant that has a wonderful dessert buffet. The cannoli is among our favorite choices, so I just had to come up with my own simple version. These sandwiches are best served the same day so the wafers remain nice and crisp. -Nichi Larson, Shawnee, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 8

1 cup whole-milk ricotta cheese
1/4 cup confectioners' sugar
1 tablespoon sugar
1/4 teaspoon vanilla extract
1 package (12 ounces) vanilla wafers
12 ounces white candy coating, melted
1/2 cup miniature semisweet chocolate chips
Additional confectioners' sugar

Steps:

  • In a small bowl, mix ricotta cheese, confectioners' sugar, sugar and vanilla until blended. Spread 1 scant teaspoon filling on bottoms of half the wafers; cover with remaining wafers., Dip each sandwich cookie halfway into candy coating; allow excess to drip off. Place on waxed paper; sprinkle with chocolate chips. Let stand until set, about 10 minutes., Serve within 2 hours or refrigerate until serving. Dust with additional confectioners' sugar just before serving.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 38mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

VANILLA WAFERS I



Vanilla Wafers I image

Serve these stuck in chocolate pudding ... kids love 'em!

Provided by Isaac

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup shortening
1 egg
1 cup white sugar
¼ cup milk
1 tablespoon vanilla extract

Steps:

  • In large bowl, cream together the shortening, sugar, egg, milk, and vanilla. Stir until well blended. In a separate bowl, mix the flour, baking powder and salt. Add to egg mixture and mix well. Cover and chill for 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets.
  • Bake 18 to 20 minutes until lightly colored. Cool on wire racks.

Nutrition Facts : Calories 50.7 calories, Carbohydrate 8.3 g, Cholesterol 4 mg, Fat 1.6 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.4 g, Sodium 46.6 mg, Sugar 4.3 g

VANILLA WAFERS



Vanilla Wafers image

Photo by Lynne Calamia

Provided by Level Agency

Categories     Sweets

Time 55m

Number Of Ingredients 8

7 ounces all-purpose flour
3/4 teaspoon aluminum free baking powder
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, at room temperature
3 1/2 ounces vanilla sugar
1 large egg
4 teaspoons vanilla extract
1 tablespoon whole milk

Steps:

  • Position one oven rack in the top third of the oven and another in the bottom third. Heat oven to 350ºF. Line 2 half-sheet pans with parchment paper and set aside.
  • Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
  • Scoop the batter in teaspoon-sized balls and arrange them on the prepared half-sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Place both pans in the oven and bake, rotating the pans halfway through, until golden brown, 15 to 20 minutes. Remove the pans to a wire rack to cool completely before removing the cookies from the pan.

VANILLA WAFERS



Vanilla Wafers image

Provided by Alton Brown

Categories     dessert

Time 55m

Yield approximately 70 cookies

Number Of Ingredients 8

7 ounces all-purpose flour
3/4 teaspoon aluminum free baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
3 1/2 ounces vanilla sugar
1 large egg
4 teaspoons vanilla extract
1 tablespoon whole milk

Steps:

  • Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
  • Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
  • Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

CHOCOLATE WAFER SANDWICH COOKIES



Chocolate Wafer Sandwich Cookies image

These crisp cookies can be sandwiched with Vanilla or Chocolate Cream Filling, freshly whipped cream, or your favorite ice cream.

Yield makes about 2 dozen sandwich cookies

Number Of Ingredients 23

1 1/4 cups all-purpose flour, plus more for dusting
1/4 cup plus 2 tablespoons Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Vanilla Cream Filling or Chocolate Cream Filling (recipes follow)
1 1/3 cups confectioners' sugar
1/3 cup vegetable shortening
1/3 cup unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
Pinch of salt
(makes enough to fill 2 dozen sandwich cookies)
4 1/2 ounces semisweet chocolate, chopped (1 cup)
3/4 ounce unsweetened chocolate, chopped
2/3 cup (half of one 14-ounce can) sweetened condensed milk
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
(makes enough to fill 2 dozen sandwich cookies)

Steps:

  • Line two large baking sheets with parchment paper; set aside. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla; beat to combine. With mixer on low speed, add flour mixture, and beat to combine, scraping down the sides of the bowl as needed.
  • Turn out the dough onto a piece of plastic wrap, and divide in half. With floured hands, shape each piece into a flattened rectangle, wrap with plastic, and refrigerate until firm, about 30 minutes.
  • Place one rectangle of dough on a lightly floured work surface. Roll out dough to a scant 1/8-inch thickness, stopping every so often to release the dough by running an offset spatula underneath. You should end up with a rectangle that's about 14 by 11 inches. Transfer dough to a prepared baking sheet, and freeze until very firm, about 30 minutes. Repeat with remaining dough.
  • Preheat the oven to 350°F. Place one rectangle of dough on a clean work surface. Working quickly, cut out rounds using a 2-inch cookie cutter. (If the dough begins to soften too much, return to the freezer for a few minutes.) Using a wide metal spatula, transfer rounds to parchment-lined baking sheets, about 1 1/2 inches apart. Gather together remaining scraps, reroll, and cut out more rounds. Freeze until firm, about 15 minutes. Repeat with the remaining rectangle of dough.
  • Bake, rotating sheets halfway through, until the centers of the cookies feel firm when lightly pressed, 12 to 14 minutes. Transfer to a wire rack to cool completely.
  • Using an offset spatula, spread 1 tablespoon desired filling onto the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down. Unfilled cookies can be kept in an airtight container at room temperature for up to 1 week. Once filled, cookies are best eaten the day they are made, but they can be kept in an airtight container in the refrigerator for up to 3 days.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients. Beat on medium-high speed until fluffy and light, 3 to 4 minutes. Use immediately or refrigerate in an airtight container for up to 3 days. Let soften at room temperature before using.
  • Melt chocolates in a heatproof bowl set over (but not touching) simmering water, stirring occasionally. Add condensed milk, butter, and extract; stir to combine. Continue to stir over simmering water until all ingredients are smooth, 2 minutes. Remove from heat, and set aside to cool slightly.

VANILLA WAFER SANDWICHES



Vanilla Wafer Sandwiches image

Number Of Ingredients 6

4 ounces cream cheese, softened*
2 tablespoons powdered sugar
1 tablespoon grated orange peel
1 to 2 tablespoon orange juice
1/4 cup finely chopped walnuts
64 Keebler® golden vanilla wafers

Steps:

  • 1. In small bowl stir together cream cheese, sugar and orange peel. Stir in enough orange juice to make of spreading consistency. Add nuts mix well.2. Spread cream cheese mixture on bottoms of 32 wafers. Top with remaining wafer, making sandwiches.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

VANILLA WAFER SANDWICHES



Vanilla Wafer Sandwiches image

Number Of Ingredients 6

4 ounces cream cheese, softened*
2 tablespoons powdered sugar
1 tablespoon grated orange peel
1 to 2 tablespoon orange juice
1/4 cup finely chopped walnuts
64 Keebler® golden vanilla wafers

Steps:

  • 1. In small bowl stir together cream cheese, sugar and orange peel. Stir in enough orange juice to make of spreading consistency. Add nuts mix well.2. Spread cream cheese mixture on bottoms of 32 wafers. Top with remaining wafer, making sandwiches.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

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